DETOXIFYING CEL­ERY SLAW

A FEW WARM BEERS IN THE SUN NEEDN’T SCORCH YOUR LIVER WITH OUR SHRED­DED SALVE

Men's Health (UK) - - Agenda -

IN­GRE­DI­ENTS SERVES 8 WHITE CAB­BAGE, 4 WHITE ONIONS, 4 FEN­NEL, 4 CEL­ERY, 8 STICKS SALT, 4TBSP LEMONS, 12 SU­GAR, 100G FEN­NEL TOPS, 200G AL­MONDS, 100G CARAWAY SEEDS, 4TBSP

METHOD

1/ Slice the veg­eta­bles wafer thin. Not only is the fo­late in onions crit­i­cal for good liver health, re­searchers at Hel­wan Univer­sity, Egypt, found that cel­ery helps re­duce the amount of dan­ger­ous fat buildup caused by over­do­ing it on the sauvi­gnon blanc. 2/ Salt the cab­bage, leav­ing for two hours be­fore wash­ing off with wa­ter. While you wait, make a syrup from the juice of 12 liver-detoxifying lemons, su­gar and the fen­nel tops. 3/ Driz­zle the le­mon dress­ing over the cel­ery, then toss to­gether with the rest of the veg. Toast the al­monds and seeds in a pan for a few min­utes, sprin­kle over the top and then tuck in. With thanks to Smokestak

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